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Chicken Cordon Bleu Recipe
Ben Carraoli

Chicken Cordon Bleu Recipe

I’m so happy to share with you my take on the classic Chicken Cordon Bleu Recipe.I just made it yesterday and it turned out golden, crispy and absolutely delicious. It felt kind of fancy, but easy enough for a weeknight dinner. I loved how the ham and cheese wrapped inside the tender chicken made every bite rich and comforting
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Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 6 boneless skinless chicken breasts (each about 6–8 ounces) — these form the base of the dish, and using fresh chicken ensures better flavor and texture.
  • 1 1/4 tsp kosher salt plus more to taste — for seasoning the chicken so it’s flavorful all the way through.
  • 1/2 tsp paprika — adds a gentle smoky-sweet depth and subtle color.
  • 1/4 tsp garlic powder — brings mild savory flavor to the chicken.
  • 1 Tbsp plus 2 tsp Dijon mustard — great for a tangy base note under the ham and cheese.
  • 6 slices deli ham — provides the classic salty meaty layer inside.
  • 6 slices Swiss cheese folded in half or in thirds — melts beautifully and creates that creamy cheese pull.
  • 1/2 tsp black pepper plus extra to taste — balances the saltiness and enhances flavor.
  • 1/4 cup all-purpose flour — helps the outer coating adhere and crisp up.
  • 2 large eggs — used in the breading process so the breadcrumbs stick well.
  • 1 1/2 cups panko breadcrumbs — gives that extra-crispy coating.
  • Vegetable oil — for frying the rolls to a golden crust.
  • Juice of 1/2 lemon — optional for a bright salad dressing or side.
  • 1 Tbsp white wine vinegar — adds tanginess if making dressing.
  • 1 tsp honey — balances acidity with a touch of sweetness.
  • 1 small garlic clove grated — gives depth and aroma to dressing.
  • 3 Tbsp olive oil — whisked into dressing for smoothness.
  • 8 ounces mixed greens — great for a fresh side salad.

Method
 

  1. Begin by preheating your oven to 375°F. Season each chicken breast with salt, paprika, and garlic powder. Place each breast between two sheets of plastic wrap and gently pound until about ¼-inch thick. This ensures even cooking and makes rolling easier.
  2. Spread a thin layer of Dijon mustard onto each flattened piece. Lay one slice of ham on top, then place the folded Swiss cheese in the center. Roll each chicken breast tightly and secure with a toothpick so nothing falls out while cooking.
  3. Set up your breading station using three shallow dishes. Coat each chicken roll first in flour, then dip into the beaten eggs, and finally press into the panko breadcrumbs until thoroughly coated.
  4. Heat a thin layer of vegetable oil in a skillet over medium-high heat. Remove the toothpicks, then fry each roll until golden brown on all sides. Transfer to a rack set over a baking sheet and bake for 20–25 minutes until the chicken is cooked through.
  5. Whisk lemon juice, vinegar, honey, grated garlic, salt, and pepper together, then slowly whisk in olive oil. Toss with mixed greens for a bright, fresh side.

Notes

  • I always pound chicken gently from the center outward to avoid tearing.
  • I chill the breaded rolls for 15–20 minutes so the coating sticks better.
  • I make sure the oil is hot before frying so the crust gets crispy instead of soggy.
  • I fry in small batches for even browning.
  • I let the rolls rest a few minutes after baking to keep them juicy.